Fish out the vanilla bean pod with tongs. Sprinkle the salt evenly over the surface of the taffy. Cool until warm to the touch, 30 to 45 minutes.

Turn the cooled taffy onto a large oiled cutting board. Stretch the taffy out with both hands, fold it over on itself and stretch again. Repeat this continuously until the taffy has turned opaque and white, about 15 minutes.

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Generously grease the blades of your kitchen scissors and your hands. Pull the taffy into 4 equal pieces. Roll the first into an 18-inch log. Snip off 11/2-inch pieces; immediately roll them in wax paper, so they hold their shape. Repeat with remaining taffy. Store in an airtight container up to 3 weeks.